Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 Gary Null was helping our PBS-Los Angeles station last night. They are in pledge week and Gary was talking about his vegetarian diet. Well, I remembered that I got one of his books off a sale rack and here are a few sample recipes. They are not low fat, as promised. Ideas are interesting. . .. see the tofu dip with brocolli/carrot, for instance. patH ----------- Millet-Coriander Stir-fry (Null) Mock Chicken Tofu Soup (Null) Mr Gupta's Sweet Carrot Halvah (Null) Tahini-Broccoli Cream Dip with Tofu (Null) Vegetarian Hungarian Goulash (Null) ----------- Veg-Books (Assortment) C:\SIERRA\COOKING\VEG-BOOK.MCF * Exported from MasterCook * Millet-Coriander Stir-fry (Null) Recipe By : Gary Null, VEGETARIAN COOKING FOR GOOD HEALTH 1991 Serving Size : 2 Preparation Time :0:15 Categories : Grains Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sliced daikon 1/2 cup sliced carrot 1/2 cup sliced zucchini 3 teaspoons sesame oil -- may be tripled 3 tablespoons cooked millet 3 tablespoons tamari soy sauce 1/2 teaspoon grated ginger root 1 teaspoon chopped garlic 2 tablespoons sesame seeds 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh cilantro also called leaf coriander Saute the daikon, carrots, and zucchini in the oil in a large saucepan over medium heat for 5 to 8 minutes. Add the remaining ingredients, mix well, and saute an additional 3 to 6 minutes. Serve hot. EACH: 176 cals, 12g fat (60% cff); up to 297 cals, 26g fat (76% cff) with triple the oil. -Estimated by MasterCook. Email from kitpath 3/99 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 3035 0 0 0 0 0 0 20130 0 0 0 0 * Exported from MasterCook * Mock Chicken Tofu Soup (Null) Recipe By : Gary Null, VEGETARIAN COOKING FOR GOOD HEALTH 1991 Serving Size : 3 Preparation Time :0:30 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cube vegetarian bouillon -- low 2 3/4 cups water 1/4 cup sliced scallions 1/2 cup sliced carrot 1 cup diced firm tofu 1/4 teaspoon tamari soy sauce In a medium-size saucepan, mix the vegetable bouillon with the water. Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 20 to 30 minutes. EACH 173 cals, 7g fat (36% cff) estimated by MasterCook. Email from kitpath Pantry: suggest Vegetable Cubes Low Salt from Morga. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 4845 0 1497 0 * Exported from MasterCook * Mr Gupta's Sweet Carrot Halvah (Null) Recipe By : Gary Null, VEGETARIAN COOKING FOR GOOD HEALTH 1991 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded carrots 1/2 cup butter 2 tablespoons lowfat cottage cheese -- may be doubled 4 cups milk, 2% reduced fat or soy milk 1/2 cup raisins 1/2 cup chopped almonds 1/2 cup pistachio nuts -- finely chopped 1/2 cup cashews -- finely chopped 1/2 cup walnuts -- finely chopped 1/4 cup maple sugar 5 teaspoons ground cardamom In a large saucepan, saute the carrots in the butter until they turn red, approximately 5 to 7 minutes, over medium heat. Stir in the cottage cheese and milk and cook an additional 5 to 10 minutes. Mix together the raisins, nuts, maple sugar, and cardamom, and sprinkle over the carrot mixture. Serve hot or cold. EACH 481 cals, 34g fat (61% cff) - Estimated by mastercook. email from kitpath 3/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tahini-Broccoli Cream Dip with Tofu (Null) Recipe By : Gary Null, VEGETARIAN COOKING FOR GOOD HEALTH 1991 Serving Size : 4 Preparation Time :0:10 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup silken tofu 1/2 cup tahini 2 tablespoons tamari soy sauce 1/2 cup chopped broccoli -- steamed 1 tablespoon chopped scallions 1/4 teaspoon freshly ground black pepper PREP - Steam the chopped broccoli for 1 to 4 minutes. Cool. Combine all the ingredients in a blender or food processor and proccess until smooth. Serve cold. Makes 2 cups. EACH 222 cals, 18g fat (67% cff) VARIATION: Quick Carrot Dip - Substitute steamed chopped carrots for the broccoli and sliced fresh chives for the scallions. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 32800 0 0 0 0 0 * Exported from MasterCook * Vegetarian Hungarian Goulash (Null) Recipe By : Gary Null, VEGETARIAN COOKING FOR GOOD HEALTH 1991 Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peeled and sliced potatoes 1 cup chopped onion 2 large garlic cloves -- pressed 1 1/4 teaspoons paprika 1/2 teaspoon caraway seed 1 cube vegetarian bouillon -- low salt 2 tablespoons water 1 cup shelled peas -- fresh or frozen 1/2 teaspoon freshly ground black pepper 2 cups chopped fresh tomatoes 3 1/2 teaspoons dried marjoram 1/4 cup safflower oil 3 cups cooked egg noodles In a large saucepan, combine all the ingredients, except the noodles. Cook over medium heat, covered, for 30 to 40 minutes, then serve over hot noodles. EACH 824 cals, 35g fat (37% cff) Estimated fy MasterCook. email from kitpath PANTRY: Vegetable Cubes Low Salt by Morga. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 32789 0 0 0 0 0 0 4422 0 0 0 0 0 - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Quote Link to comment Share on other sites More sharing options...
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